Table 1.
Temperature and conductivity of rice grain suspensions before and after 100–400 pulses at 3 kV/cm of PEF treatment. Moisture content (w/w, wet basis) of fresh-made glutinous rice gel samples (GR-G) and sweetened glutinous rice cake samples (GR-C) with or without PEF treatment.
| Temperature and Conductivity of PEF-Treated Rice Suspensions # | |||||
|---|---|---|---|---|---|
| PEF Treatment | |||||
| Sample | Control | PEF-100 pulses | PEF-200 pulses | PEF-300 pulses | PEF-400 pulses |
| PEF treating pulses | 0 | 100 | 200 | 300 | 400 |
| Rice grain/KCl suspensions before and after PEF treatment | |||||
| Initial T (°C) # | 0.7 ± 0.0 a | 0.7 ± 0.1 a | 0.9 ± 0.0 a | 1.1 ± 0.2 b | 1.2 ± 0.1 b |
| Final T (°C) | 1.3 ± 0.0 a | 7 ± 0.7 b | 25.7 ± 0.3 c | 38.8 ± 0.7 d | 55.2 ± 0.4 e |
| Initial θ (μS/cm) | 250.0 ± 1.0 a | 250.0 ± 1.0 a | 260.0 ± 1.7 ab | 280.0 ± 0.7 b | 303.0 ± 3.0 c |
| Final θ (μS/cm) | 253.0 ± 0.3 a | 248.0 ± 3.1 a | 300.0 ± 3.0 b | 390.0 ± 1.0 c | 400.0 ± 2.5 c |
| Final glutinous rice products made of PEF-treated rice grains * | |||||
| Glutinous rice gel (GR-G) | |||||
| Water content (%) | 68.80 ± 0.01 a | 69.20 ± 0.01 a | 71.50 ± 0.01 ab | 72.20 ± 0.03 b | 76.30 ± 0.01 c |
| Sweetened glutinous rice cake (GR-C) | |||||
| Water content (%) | 63.10 ± 0.03 a | 63.50 ± 0.01 a | 64.80 ± 0.11 ab | 66.30 ± 0.01 b | 68.40 ± 0.01 c |
#T: temperature; θ: conductivity. *: Data are means of triplicate ± SD. Values followed by the same letters in the same raw do not differ significantly at the p < 0.05 level.